Effects of 1Dy12 subunit silencing on seed storage protein accumulation and flour-processing quality in a common wheat somatic variation line

• Published in: Food chemistry 2021-01, Vol.335, p.127663-127663, Article 127663
• Main Authors: Chen, Haiqiang, Li, Shijin, Liu, Yongwei, Liu, Junxian, Ma, Xiaolan, Du, Lipu, Wang, Ke, Ye, Xingguo
• Format: Article
• Language: English
• Subjects: 1Dy12; Common wheat; Flour-processing quality; Gene silencing; HMW-GSs; Storage protein accumulation
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.127663

•Expression of 1Dy12 in wheat mutant AS273 was decreased during grain development.•A stop codon caused by base change led to truncated translation of 1Dy12 in AS273.•The absence of 1Dy12 influenced the accumulation of seed storage proteins and GMPs.•The absence of 1Dy12 led to a larger size PBs and an inferior flour-processing quality. Dissecting the functions of high molecular weight glutenin subunits (HMW-GSs) is helpful for improving wheat quality via breeding. In this study, we used a wheat mutant AS273 in which HMW-GS 1Dy12 was silenced to investigate the silencing mechanism of 1Dy12 and its effects on gluten accumulation and flour-processing quality. Results suggested that the expression of 1Dy12 in AS273 was decreased by one fifth during grain development; a stop codon produced by a base mutation (C/T) led to truncated translation; the absence of 1Dy12 stimulated the accumulation of low molecular weight glutenin subunits (LMW-GSs), gliadins, and glutenin macropolymers, and was resulted in larger protein bodies; AS273 had an inferior flour-processing performance. Based on the outputs achieved in this study it is concluded that 1Dy12 makes important contributions to bread, sponge cake and biscuit-processing quality.